Wilton Cupcake Liner Problem !

anyone else have a problem with Wilton cupcake liners lately? I just bought some @ Target & they are pulling in on the sides when I put the batter in them....I mean like every one. UUUGGGHH! I never had that happen before, maybe one or two, but not every one. Also one batch totally stuck to the paper liner (could be a baking problem?) I don't know if maybe I'm doing something wrong or if Wilton changed something.

I have about come to the conclusion that the cupcake liner companies ( all of them) have changed something about the papers. Either they pull in and make wrinkles in the sides of the cupcakes or totally let go of the cupcakes after they are baked. I have read posts on here and tried checking all the things that were suggested and nothing helps.

I had this problem constantly and it drove me nuts! I found that putting the batter in very slowly helped. But eventually I got too frustrated and started buying the Reynolds foil wrappers. They cost a little bit more, but there's no aggravation involved!

I've been having this problem recently! I was buying the Wilton ones and they were great, I just bought some from the local grocery store and they are ALL pulling in! I can't stand it, they look terrible!! If anyone knows of a brand that doesn't do this please let me know!! Thanks!

Totally annoying! I have started inspecting the liners while at the store. If they are opened up too much, I do not buy them. I usually notice this with packs of 75 or more. Yea, it's lame-o. I have purchased quite a few grease proof liners from bakeitpretty.com, and they are usually not squished, but they are costly, especially for big project. I LOVE the scalloped red liners, make every cupcake adorable.

I am finding a lot of liners pull in now when I add batter, even when I do it slowly. I don't know if the liners are bigger than the pans now? I don't have the issue with foil liners or the new Color Cups from Wilton but they're pricey too.

Most liners are packaged in stacks placed in plastic bags. It seems to me that they are "nested" in shipping and/or display, which spreads them open enough that they won't slip down inside the pans without folding in. I try to buy liners that are packaged in plastic cups that prevent spreading - seems to help. Reynolds has the lined foil and plain pastel ones in most grocery stores that aren't flattened out. Wilton has a new stack of 150 bright solids in a tube that seems to be firmly pleated and not spread out.

Most liners are packaged in stacks placed in plastic bags. It seems to me that they are "nested" in shipping and/or display, which spreads them open enough that they won't slip down inside the pans without folding in. I try to buy liners that are packaged in plastic cups that prevent spreading - seems to help. Reynolds has the lined foil and plain pastel ones in most grocery stores that aren't flattened out. Wilton has a new stack of 150 bright solids in a tube that seems to be firmly pleated and not spread out.

AI just made 3 different batches of cupcakes ( mini). ALL the chocolate Kahlua and mocha - different recipes came out great, looked perfect. However, MOST of the lemon cupcakes separated from the liners and look terrible. I had used mismatched liners for all 3 batches. (Reynolds and Wilton). I think you are all on the right track about moisture, but as I look at the lemon cupcakes, I see I could have filled them much more. They never rose over the top of the muffin
liners. I only filled a few that rose to the tops. I'll bet if I had filled much higher, they wuld have grown over the ridges and held on. Then, as they cool, the moisture won't matter as much if the ridges are covered with batter. Next time, I'll definitely do a test batch, as I never know how much to fill cupcakes